Extra virgin olive oil from Trevi, in Umbria: from the heart of Italy and from the skilled hands of those who have been involved in agriculture for generations, this is one of the best extra virgin olive oils in Umbria, perfect for dressing soups, minestrone or salads and, obviously, on the bruschetta, a characteristic dish of countryside tradition (it seems invented by the Etruscans), which arose from the need to use old bread even after several days. Trevi extra virgin olive oil is obtained from olives of the Moraiolo cultivar, with an intense taste and a pleasantly bitter and spicy aftertaste.
